pot roast nachos
Sometimes when a recipe comes to mind, I have serious moments were I think, "holy shit...this is going to be amazing!" These turned out so delicious I couldn't even handle it. I'm pretty sure RT and I both said WOW several times while devouring them. I love having appetizer for dinner nights. Something about just having an appetizer style dinner makes it so casual and fun. Not that we're white cloth dining here at home on regular nights, but you get the picture.
One of the great things about this recipe and one of the ways I came up with it, is for that left over pot roast you always seem to have. At least for our two person household, we always have left over roast. It freezes incredibly well and you don't have to eat it the same way you normally would the second go round.
If I haven't said it before, I'll say it now, my mandoline is one of my favorite wedding gifts thus far. I was extremely scared to use it because I know what a hazard they can be, but when extra careful, the results are just so incomparable to that of my own knife skills.
Aside from these Pot Roast Nachos, these chips are absolutely delicious on their own or with another dip. I was apprehensive in making a gravy to drizzle on top of these beauties. I didn't think that I could make it as good as the one you get from the pan drippings from the original roast. However, the quick gravy I made in the pan turned out so well!
Pot Roast Nachos
Oven Baked Sweet Potato Chips
- 1 large sweet potato, sliced on a mandoline
- olive oil
1. Preheat oven to 400.
2. In a medium bowl, toss the sweet potatoes with olive oil, salt and pepper.
3. On a parchment paper lined baking sheet, place the potatoes. DO NOT over lap the chips! I did two sheets in the oven at a time.
4. Bake at 400 for 20 minutes, checking every 10.
Pot Roast Nachos
- 1 recipe Oven Baked Sweet Potato Chips, recipe above
- 1 cup chuck roast, cooked and pulled
- 1 cup mozzarella cheese, grated
- 1 shallot, sliced
- 1 teaspoon fresh thyme
- 1 cup beef broth
- 2 tablespoons pepperoncini pepper juice
- 1 teaspoon pepper
- 1 teaspoon salt
- 1 tablespoon cornstarch
- 3 tablespoons water
- pepperoncini peppers, sliced
1. Preheat oven to 400. On a parchment lined baking sheet (can be the same one from making the chips!) put a thin layer of the chips, followed by a little cheese, and then chips again. Top the chips with the remaining cheese and all of the roast beef.
2. In a small skillet, sauté shallots, until slightly caramelized.
3. While the chips are baking, make the gravy. In a small sauce pan heat the beef broth and pepperoncini pepper juice. In a small bowl, mix the cornstarch and water together. Add cornstarch mixture to the beef broth. Bring to a soft boil. Reduce heat and simmer until it thickens.
5. Bake at 400 for about 5-7 minutes, or until the cheese has melted. Top the nachos with the gravy, fresh thyme, shallots and pepperoncini peppers! Serve immediately.
Until next time,